Linguine with Salmon and Dill

Yield:

Makes 4 servings

Recipe from


Ingredients

6 ounces uncooked linguine
4 ounces fresh asparagus, cut into 2-inch pieces
3/4 cup milk
1/2 (8-ounce) package cream cheese, softened and cut into cubes
2 tablespoons chopped fresh dill
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 cup grape or cherry tomatoes, halved
4 ounces smoked salmon, cut into thin strips

Preparation

Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.

Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.

The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($16) complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe."

Note:

Julia Dowling Rutland,

October 2005